Peanut-Butter Muffins
Peanut-Butter Muffins
2 cups sifted all-purpose flour
3 1/4 teaspoons baking powder
1/2 teaspoon salt
2 Tablespoons sugar
1/2 cup chopped salted peanuts
1/4 cup creamy-style peanut butter
1 egg
1 cup milk
1/4 cup salad oil
Preheat oven to 425F. Grease 12 two-inch muffin cups.
In medium mixing bowl, sift together flour, baking powder, salt, and sugar. Stir in peanuts. With pastry blender or two knives, cut in peanut butter until mixture is like coarse corn meal.
In small bowl, beat egg, milk, and oil. Pour, all at once, into flour mixture; stir only until completely blended - don't over-mix. Fill muffin cups two thirds full. Bake 18 to 20 minutes, or till browned.
Makes 12
2 cups sifted all-purpose flour
3 1/4 teaspoons baking powder
1/2 teaspoon salt
2 Tablespoons sugar
1/2 cup chopped salted peanuts
1/4 cup creamy-style peanut butter
1 egg
1 cup milk
1/4 cup salad oil
Preheat oven to 425F. Grease 12 two-inch muffin cups.
In medium mixing bowl, sift together flour, baking powder, salt, and sugar. Stir in peanuts. With pastry blender or two knives, cut in peanut butter until mixture is like coarse corn meal.
In small bowl, beat egg, milk, and oil. Pour, all at once, into flour mixture; stir only until completely blended - don't over-mix. Fill muffin cups two thirds full. Bake 18 to 20 minutes, or till browned.
Makes 12
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